1 tbsp. kosher salt

1 large red onion, thinly sliced lengthwise

1 tsp. whole black peppercorns

1 tsp. dried oregano

1 tsp. cumin seeds

3 cloves garlic, peeled and halved lengthwise

12 cups red wine vinegar


In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid. Refrigerate at least 4 hours before using.